Minted lamb and rice strudel
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Ground cooked lamb |
| ½ | cup | Cooked rice |
| ½ | cup | Raisins |
| ¼ | cup | Chopped mint |
| ¼ | cup | Toasted pine nuts |
| 2 | larges | Eggs; beaten slightly |
| 1 | tablespoon | Minced garlic |
| 2 | teaspoons | Ground cumin |
| ½ | teaspoon | Cinnamon |
| ⅛ | teaspoon | Ground cloves |
| Salt and pepper | ||
| 2 | cups | Minced onions |
| ½ | Stick butter | |
| 6 | Sheets phyllo pastry | |
| ¼ | Olive oil | |
Directions
In a large bowl combine all the stuffing ingredients, except the onions and butter. Add salt and pepper to taste. In a skillet, cook onions in the butter over moderate heat, stirring for 3 minutes. Add the onion mixture to the bowl of stuffing ingredients and combine. Preheat oven to 425 degrees and lightly grease a large shallow baking pan. Stack phyllo between 2 sheets of wax paper and cover with a dry kitchen towel. On sheet of parchment or wax paper, place sheet of phyllo, long side nearest you. Brush lightly with oil. On this, layer and brush 5 more sheets of phyllo in the same manner. (Oiled phyllo stack should be 6 sheets thick.) Spread filling in a 3-inch-wide strip, mounding it on phyllo, 4 inches above the bottom, leaving a 2-inch border at each end. Using parchment to help roll, lift bottom 4 inches of pastry over filling, folding in ends, and tightly roll up strudel. Carefully transfer strudel, seam side down, to a baking pan and lightly brush with oil. Bake strudel in middle of oven 25 minutes, or until golden. Cool strudel to warm in pan on a rack. Cut strudel into 1-inch slices with a serrated knife and serve slices warm.
Yield: 6 to 8 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9199 Converted by MM_Buster v2.0l.